Cheese-Scalloped Potatoes and Carrots

Cheese-scalloped Potatoes And Carrots Recipe

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Mary-Ann D'Antonio


Thanksgiving is coming so I wanted the recipe posted because this is when my Mom made this side dish for our Thanksgiving Dinner. It was a nice complement to the dinner.

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1 Hr 15 Min
30 Min


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boil water
2 Tbsp
2 lb
1 1/2 c
sliced onion
5 medium
carrots cut on the diagonal, cut into 1/4 inch thick pieces (2 cups)
boil the above until partially tender.
make cheese sauce
3 Tbsp
butter or margarine
2 Tbsp
1 tsp
1/6 tsp
black pepper
1 1/2 c
1 1/2 c
cheddar cheese (grated)

How to Make Cheese-Scalloped Potatoes and Carrots


  • 1To make cheese sauce - In small saucepan melt butter then remove from heat and stir in flour, salt, pepper, then stir in milk and blend well.
  • 2Over medium heat, bring to just under a boil and then add the cheese and stir until thickened and smooth.
  • 3In a greased shallow baking dish (about a 2 1/2 quart) layer half of the potatoes, onion and carrots.
  • 4Top with half of the cheese sauce
  • 5Add the rest of the potatoes, onion and carrots.
  • 6Cover with the remaining cheese sauce.
  • 7Sprinkle a little more cheddar cheese on top.
  • 8Bake covered, at 375 degrees, with foil, for about 30 minutes or until the vegetables are fork tender.
  • 9Take cover off and brown the top.

Printable Recipe Card

About Cheese-Scalloped Potatoes and Carrots

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American

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